panera copycat

Grain-Free Ten Vegetable Soup

low-sodium/unsalted vegetable broth (vegan option) or low-sodium/unsalted chicken broth

(14.5 oz) fire roasted tomatoes with liquid

cannellini beans,

(12 oz) frozen cauliflower rice, thawed

carrots,

garlic cloves, minced

celery,

bay leaves

chopped kale, packed (stems removed)

fire roasted red bell pepper, deseeded and chopped

fire roasted yellow bell pepper, deseeded and chopped

poblano

sweet onion, chopped

tbsp coconut aminos

tbsp rice vinegar

tomato paste

lime juice

tsp avocado oil

basil

tsp cumin

Italian seasoning

coriander

tsp black pepper

ground ancho chile powder

tsp mustard powder

Salt to taste (depending on broth)

Lemon slices/wedges

In a large measuring cup, combine all spices, coconut aminos, vinegar, tomato paste, garlic, and a splash of broth. 

Cut peppers in half, deseed, and roast over an open flame grill, under a broiler, or right on a gas range burner. Roast each pepper, skin side to the flame until desired char is reached. Cool and chop.

Set Instant Pot to Sauté and heat avocado oil. Add onions and cook, stirring as needed, until starting to caramelize. 

Add celery and chopped carrots and continue cooking another 2-3 minutes, then add about a cup of broth to deglaze the pot. Scrape any browned areas thoroughly. 

Add tomato paste mixture, peppers, bay leaves, tomatoes (with liquid), and remaining broth and stir well. Add whole carrots and seal the Instant Pot. 

Set to Manual/High for 8 minutes with &#8220;keep Warm&#8221; turned off. Allow natural release for 5 minutes after cook time ends, then vent manually. Once the pin drops, remove the Instant pot lid and set to Sauté. Stir to find the bay leaves and discard. 

Remove the three whole carrots and a cup of broth. Puree the carrots and 1/2 cup of broth, then add the remaining 1/2 cup and pulse again. Add the puree mixture back to the soup. 

Add the cauliflower rice and cannellini beans and cook until the cauliflower rice is just tender (5-8 minutes). 

Turn Instant Pot off, add kale and lime juice and stir. Let sit for 5 minutes then serve (just want to wilt the kale a bit). Serve with lemon wedges/slices. 

This Avocado Salad recipe is a Panera copycat recipe. Salad greens topped with berries, chopped pecans, and Feta cheese, then topped with a delightful blueberry vinaigrette. This single serving salad is easy to make and can be ready in minutes!

Avocado Salad With Blueberry Vinaigrette

salad greens

avocado (, diced)

blueberries

strawberries

pecans

Feta cheese

olive oil

lemon juice

honey

Place the salad greens on a plate. Top with diced avocado, blueberries, strawberries, pecans and crumbled Feta cheese.

Place all of the ingredients for the blueberry vinaigrette in a blender. Blend until smooth and drizzle 1-2 tablespoons over the salad.

Enjoy immediately.

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Grain-Free Ten Vegetable Soup

Avocado Salad With Blueberry Vinaig...

Top 2 panera copycat recipes from across the web

The most viewed panera copycat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grain-Free Ten Vegetable Soup

Avocado Salad With Blueberry Vinaig...

The most viewed panera copycat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine